“Save R-URBAN, an internationally acclaimed professional and citizen initiative of resilient regeneration in Colombes, near Paris, and persuade the municipality and other authorities of the general interest of preserving this project whose main site in Colombes is currently threaten to … + read more

Where do your vegetables come from? In big cities people tend to forget where and how food is produced. The installation was an effort to bring together food consumption and production in a simple direct way. The aim of the … + read more

In 2013, Vancouver completed the largest urban orchard in North America. The site, a former gas station, is rented by Sole Food from the city of Vancouver for $1 per year. Situated near a train station, this once abandoned site … + read more

On Saturday, February 16th, 2013, TEDxManhattan “Changing the Way We Eat” will be held at the Times Center in New York City. This one-day TEDx event will explore the food system as we shift to a more … + read more

Slow food is a human network to defending agricultural biodiversity and supporting food and taste education. It was founded to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in … + read more

The project is born out of the reclamation of a 60s social housing project and plans to integrate a rooftop greenhouse system that will support urban rooftop farming. The mixed use building allows communities to reduce the distance between food … + read more

Fresh Park Venlo is a fresh & food business park compromising of a clustering of companies and suppliers, from growers to transport companies, from traders to packing companies and from bulk to ready-to-cook fresh products.

Eli’s Vinegar Factory attempts to cut the food miles that the products must take to the shortest distance. Some of the food is grown in a roof greenhouse and trellis garden. The majority is sourced from upstate New York farmers. … + read more

The HydroGENERATOR transforms an abandoned rail line in the Bloomingdale neighborhood of Chicago into a 3 mile long greenhouse and hydrogen generator that provides 10 acres of farm land year round and powers city schools. It responds to the belief … + read more

The “Chef’s Farm” is a small hydroponic greenhouse that can be installed in a restaurant and can produce 20,000 heads of lettuce per year. It fits into a kitchen and it supplies fresh vegetables on command with the utmost convenience.… + read more